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When I first had this dish few years ago in an restaurant I was presently taken by the taste. Based on that name which sounded close to pizza I thought it is more of tomato based recipe to my surprise it is actually more onion. I am a big of an of onion and I loved the dish. My 1st son's worst vegetable is Onion So I kept postponing making this at home. When I was thinking about a side dish to go with Chapati I remembered this dish also my 1st son is in boarding school so the dinner is just for us and my 2nd son so I have decided to do this. IngredientsPaneer - 1 cupTomatoes - 1 ( I have used 1.5 as I had 1/2 left over from other recipe)Onion - 2 (finely chopped) + 1 (cubed into 1 inch pieces)Garam masala powder - 1/4 teaspoonRed chilli powder - 1 teaspoon (adjust to your spice level)Cumin powder - 1 teaspoonCoriander powder - 1/2 teaspoonCumin seeds - 1/2 teaspoonGinger garlic paste - 1 teaspoonSalt to tasteOil - 3 teaspoonKasoori methi (dried fenugreek leaves) – 1 teaspoon (soak it in water.)

Method:Soak Cashew nuts and poppy seeds together for 1 hour. Grind to smooth paste. Keep it aside. Puree the tomatoes and keep it aside.

Fry the Paneer with 1/2 teaspoon of oil and keep it aside. Heat the another 1/2 teaspoon of oil. Add the cubed onion and fry till they are translucent or light pink. Remove it from the pan and keep it aside

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